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Chicken and Pasta Salad




Source of Recipe


H & G


List of Ingredients




8 skinless chicken breasts
2 pkgs. seafood boil
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 small bunch green onions
one 5-1/2 oz. can of sliced black olives, drained
two 2-1/2 oz. cans sliced green olives, drained
4 cloves garlic
salt and pepper to taste
2 packages tricolored pasta (radiatore or rotini)

Ingredients for the dressing:

1 cup olive oil
1/2 cup balsamic vinegar
2 Tbs. salt


Recipe



Preparation:

In a large pot, boil chicken breasts in five quarts of water and the packages of seafood boil mix. Cook for approximately 30 minutes until the chicken is tender. Remove chicken and put aside to cool, saving the broth for cooking pasta.

Chop the three types of bell peppers into desired size (somewhat chunky). Cube the chicken into bite-size pieces, then cut the tops of the green onions into small pieces. Blend olive oil, salt and vinegar to make dressing. Put all ingredients in large salad bowl, add black and green olives and toss with the dressing.

Use a garlic press to add garlic to this mixture and toss again. While the ingredients marinate, cook the pasta. Add two more quarts of water to the broth that is used to cook the chicken and bring to a boil. Add the pasta and cook according to directions on the package. When the pasta is al dente (cooked enough to be firm but not soft), drain in a colander and add to the rest of the ingredients. Chill in the refrigerator overnight and serve.